We offer you effective gelling agents - carrageenans (carrageenan, carrageenan, E 407, Carrageenan). In our assortment there are lines of kappa and iota carrageenans E407, and E407a: refined, semi-refined, standardized for specific industries and with certain properties that are very widely used by food enterprises.
Carrageenan is a natural thickener, good moisture-binding, stabilizing and gelling agent derived from certain types of red algae (class Rhodophyceae). The most famous alga used for carrageenan production is Chondrus crispus, a dark red parsley-like plant that grows on rocks in the ocean up to three meters deep off the coast of the Philippine Islands, Canada, USA, France. In addition to natural reserves of algae of this class, their industrial cultivation has recently become increasingly important, the advantages of which are obvious - it becomes possible to obtain cleaner raw materials regardless of changes in climatic conditions. In industrial production, algae are extracted with water at high temperatures, resulting in a free-flowing white powder, soluble in water. Carrageenan (otherwise known as "Irish moss") has a heterogeneous structure. It is a linear polysaccharide composed of D-galactose and 3, 6-anhydro-D-galactose particles. One or more hydrogen atoms in the carrageenan molecule are replaced by a sulfate group. Chemically, it is a hydrocolloid composed mainly of potassium, sodium, magnesium and calcium sulfate esters of galactose. This gives a large number of structural variations.
Carrageenan has high gelling and water binding properties. Due to the presence of negative charges on the surface, it easily interacts with proteins and cations; After the cycle "heating-cooling" forms a solid spatial mesh. It is neutral in taste and smell. At a pH of 8 to 9, some types of carrageenans have a pronounced emulsifying ability. At the same time, unlike other additives, carrageenan in food systems simultaneously forms a single matrix with salt-soluble proteins and strengthens it, providing the required technological effect.
The use of carrageenan covers almost the entire range of meat products, namely:
-boiled sausages, sausages, wieners;
-pate sausages, liverworms;
- whole-muscle ham;
- smoked sausages;
- semi-finished meat products;
- canned meat.
The introduction of carrageenan into meat raw materials is carried out in dry (powder) or hydrated (dissolved) form. In the manufacture of emulsified meat products (boiled sausages, sausages, wieners), carrageenan is added dry at the mixing stage or during the first phase of cutting the pre-salted (non-fat) raw materials.
Price and availability, please , check with the sales department:
0 800 20-20-30
У us you can carry out a complex purchase of goods, both for production, and for subsequent sale. You can not only purchase products from us, but also get advice on the technological application of the purchased raw materials, receive guidelines and other information.
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